Bbq Pulled Pork and Chipotle Onion Sandwiches
Recipe from Aggie's Kitchen
1 Boston butt or pork shoulder roast (4-6lbs, depending on the size of your slow cooker)
1 large onion, sliced
salt and pepper to taste
3-4 whole, crushed garlic cloves
1 cup water
your favorite Barbeque sauce
1 large red onion, thinly sliced
1 large yellow onion, thinly sliced
1-2 tablespoons of oil
2 teaspoons of chipotle chili powder
couple - few dashes of Tabasco Chipotle hot sauce
Place pork roast in the slow cooker; add water, sliced onion, salt and pepper and garlic cloves. Cover and cook on low for about 9 to 11 hours, or until very tender. Drain all juices off, discard any fat and bone. Shred or chop pork. Continue cooking on high for about 1 hour.
Prepare onion topping by adding 1-2 tablespoons of oil in non stick skillet over medium high heat. Add onions to pan, salt and pepper to taste. Continue to cook for approximately 10-15 minutes, or until soft. Add 2 teaspoons of chipotle chili powder and a couple of dashes of Tabasco Chipotle sauce to onions. Combine and continue to cook for another 10 minutes. If onions are sticking to bottom of pan, deglaze by adding a couple of tablespoons of apple cider vinegar to pan.
Serve shredded pork on potato rolls with your favorite barbeque sauce, top with caramelized chipotle onions.
